Ingredients

Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

300g oats

Method

Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.

Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.

Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

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Comments, questions and tips

Not great. Wrong ratios, although they are edible. They have a wholefood quality to them (too many oats), but not healthy to match.
I wish I had read all the reviews first.

livicus78

15th Feb, 2017

5.05

Scrumptious! Very easy to make. My 7 year old enjoyed making these. next time I'll add a bit more salt, but that's just to my taste.

Beckylowe

8th Feb, 2017

5.05

Can't understand the bad comments about being dry, floury and too sweet. I made these for the first time with my 2 and a half year old and they were great. They were moist and not too sweet. They feel like you are eating a healthy biscuit due to being lovely and oaty. I made them a bit too big so they did take a little longer to cook. They do come out the oven very soft so you do need to cool them like it suggests and this is when they firm up. I realised I didn't have any cinnamon at the last minute so used ground mixed spice but still great. Going to try them with some orange zest next time. Can't fault them. Easy and tasty.

Stockingssister

11th Dec, 2016

I am unimpressed with this recipe as I find it too floury with an odd in-cookie like texture. I halved the sugar as it would have been tooth-achingly sweet otherwise for me. I was going to hand some in to my neighbours as a gift but I will not bother now having tasted them.

lisash

9th Dec, 2016

5.05

A quick and easy recipe. I substituted cranberries for a Christmasy theme. Worked very well.

kooxie

11th Oct, 2016

2.55

I made these exact to the recipe and they smell amazing, look fantastic and taste great... but they are a very floury, kind of in between a cookie and a flat sponge. I prefer a chewy American style texture for cookies and this didn't hit the spot.

Beeboo80

21st May, 2016

5.05

Very easy and really tasty. I added cranberries instead of raisins and used half the oil, I substituted the rest with honey and a little extra water. Kids love them!

foodiecook24

14th Apr, 2016

I used wholemeal flour and replaced 75g of the oats with milled linseed with dried fruit in. Very very yummy, the linseed/fruit made them so much better.

superlambanana

5th Sep, 2015

5.05

Very nice cookie. I did half the batch (measured the egg and split it) with 100gr of raisins and dried cranberries mixed. Measured the temperature of the oven, it does need a smidgen longer than 15 minutes on 160 fan.

crowland8879

25th Aug, 2015

5.05

This is a really good and simple cookie recipe.
I halved the quantities for a small batch and used a medium egg, 155g oats and 75g flour & just under1/4 tsp of bicarb. I also added some cinnamon honey to the raisin soaking mixture (of which I used around 30ml of liquid) and I still added a whole tablespoon of cinnamon having read previous comments. They were nice and airy in texture inside and crisp on the outside once cooled (so not a chewy cookie if that's what you're aiming for).

Pages

Is it possible to substitute wheat flour for gluten free flour? I can eat oats but not flour, however I have learned that is rarely possible to effect a straight swap. Would I gust use GF plain flour or GF S/R flour or could I simply use all oats and increase volume of liquid. Any help gratefully received.
Thank you

goodfoodteam

5th May, 2017

Thanks for your question. We haven't made these biscuits using GF plain flour but Doves Farm provides a good substitute if you want to experiment. They recommend adding a little extra liquid so you could try adding a dash of milk. We can't give specific advice without testing the recipe ourselves so if you'd like an exact recipe, then try one of our gluten-free biscuit recipes here:
https://www.bbcgoodfood.com/recipes/collection/gluten-free-baking

meganije

10th Oct, 2015

could i replace plain flour with self raising?

Owllupus

11th Mar, 2015

Could I replace the raisins with raspberries

goodfoodteam

13th Mar, 2015

Hi Owllupus, thanks for your question. We haven't tested this recipe using raspberries instead so we cannot guarantee perfect results. You should be ok to swap the raisins for a different dried fruit such as dried cranberries or cherries but the moisture in the raspberries might make the resulting biscuit mixture too wet. Let us know how you get on if you do decide to give them a go.

Rose_pow

9th May, 2017

5.05

Delicious and easy! To make them even better: soak the raisins in apple juice or cranberry juice (...or bourbon)!

cookindancin

14th Jul, 2015

This worked fine for me- lovely flavour and not dry at all. I did use soft brown sugar and 250g of oats instead. I also exchanged some raisins for glace cherries that needed using up. And it took me 17mins in the oven.

bwebb

10th May, 2015

When making these I added about a tbsp of lemon zest, double the cinnamon and a handful of desiccated coconut. They were quite nice but a little too dense when I got a mouthful without raisins so I'd recommend adding an extra handful in.

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